This is a great side dish to simple grilled meat or fish. Make ahead for a lovely chilled salad or part of a brunch buffet.
Vegetarian option: Skip the prosciutto wrap. Serve the asparagus alongside our Cheesy Portabellas and you have a fabulous vegetarian dinner option.
Cheesy Portabellas recipe is here:
- ½ teaspoon Massel Salt Reduced Vegetable Stock Powder
- 8 asparagus spears, peeled
- 2 teaspoon extra virgin olive oil
- ½ lemon, both juice and rind
- freshly grated black pepper to taste
- 2 slices prosciutto
Preheat oven to 250°C/500°F.
Mix Massel Salt Reduced Vegetable Stock Powder, olive oil, lemon juice and grated rind together.
Toss asparagus in vinaigrette.
Spread asparagus in a single layer on a baking sheet.
Bake for 8-10 minutes, depending on thickness of the spear.
Separate the asparagus in two bundles, then wrap each bundle with a slice of prosciutto.
Serve as a warm salad or make ahead and serve chilled.